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chipotle chocolate chili

Heat from chipotle chilis in adobo sauce, paired with earthy unsweetened cocoa powder. Not just for dessert, the cocoa powder really adds a warm richness!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 374kcal
Author: Nichole Crews

Ingredients

  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb ground beef - 85/15 suggested
  • 1 1/2 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 4 chipotle peppers in adobo sauce, roughly chopped
  • 28 ounce can diced tomatoes
  • 14.5 ounce can diced tomatoes
  • 1 cup chicken or beef stock
  • 2-15 ounce cans red kidney beans, drained
  • 4 tablespoons tomato paste
  • 2 tablespoons cocoa powder
  • salt and pepper, to taste
  • juice of 1 lime
  • Chips, shredded cheese, cilantro, for garnish - optional

Instructions

  • In a large stockpot, over medium heat, add olive oil, yellow onion, and minced garlic. Sauté for 5 minutes. Add ground beef, and break into pieces inside the stockpot. Cook until all sides are browned, about 10-12 minutes. Add cumin, and smoked paprika.
  • Add all diced tomatoes, chicken stock, and kidney beans. Mix well, and bring to a boil. Stir in chipotle peppers, tomato paste, and cocoa powder. Simmer on low heat to thicken, about 30-45 minutes. The longer it simmers, the richer the flavor.
  • Add the juice of 1 lime for acid, and taste broth. Season with salt, and pepper, if desired.
  • Serve with garnishes of choice (tortilla chips, fresh cilantro, cheese, etc.)

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 39g | Protein: 30g | Fat: 9g | Fiber: 12g
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